1500 g GLUTEN-FREE BAGUETTE
500 g GLUTEN-FREE SOFT KERNEL
90 g Yeast
70 g Vegetable oil 1175 g Cold water
850 g Puff pastry margarine (25%)
Prepare margarine and mix the day before.
Kneading time: 2 + 2 min in spiral mixer Dough temp.: -
Resting time: 10 min refrigerated between each laminating. Laminating: Pack dough and margarine together.
Laminate 3 x 3.
Roll down to 3.5 mm and about 50 cm wide.
Spread out filling and roll into swirls. Slice into 3.5 cm pieces.
Proving time: Approx. 1 hour.
Oven temp.: 200°C
Baking time: 15-20 min
Tapioca starch, margarine (palm oil, water, rapeseed oil, salt, emulsifier (E471, E322), flavour, acidity regulator (E330), colour (E160a), vitamin A),
water, potato starch, sunflower seeds, maize starch, rice flour, rice starch, yeast, rapeseed oil, dextrose, dried rice sour dough, iodized salt, psyllium fibre, l
inseeds, linseed flour, stabiliser (E412, E415, E464, E466), pumpkin seeds, sugar,, caramel powder (glucose syrup, sugar), acidity regulator (E263).
NB: Remember to declare fillings.
Nutritional values per 100 g
Energy 1538 kJ / 369 kcal
Fat 22 g
-of which saturates 8.0 g
Carbohydrate 39 g
-of which sugars 2.3 g
Fibres 2.7 g
Protein 2.3 g
Salt 1.3 g
This information is intended as a guideline.
It is your responsibility to obtain updated information from Credin A/S at any time.